Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Puff Pastry Turnovers with Shrimp, Scallops, and Spinach
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3 tablespoons butter |
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8 ounces mushrooms, sliced |
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1/3 cup finely chopped shallots |
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1 cup whipping cream |
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1/2 cup dry white wine |
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1/2 cup chicken broth |
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1 1/2 tablespoons dijon mustard |
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1 teaspoon white wine vinegar |
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1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry |
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1 (17 1/4 ounce) package frozen puff pastry, thawed |
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16 uncooked large shrimp |
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8 sea scallops, halved horizontally |
Melt butter in heavy large skillet. Add mushrooms and shallots; saute 5 minutes. Add cream, wine, and broth. Boil until mixture is reduced to one cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
Roll out one pastry sheet on lightly floured surface to 12" square. Cut pastry into four 6" squares. Place 1/8 spinach mixture on bottom half of square. Top with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold untilled half of pastry over filling, forming rectangle. Press edges closed with tines of fork. Place on large baking sheet. Repeat with remaining pastry.
Bake in over pre-heated to 500 for 5 minutes, then turn down to 375 and bake 15-20 minutes, or until golden.